Ingredients
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32
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3
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1/4 - 1/2
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-
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1
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2
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-
-
-
-
-
-
-
Directions
Crisp Potato Flutes #SP5, The crispy crust and creamy filling are always a hit at my parties It came out of an old recipe I had for rolled out thin bread slices with assorted filling , The crispy crust and creamy filling are always a hit at my parties It came out of an old recipe I had for rolled out thin bread slices with assorted filling
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Steps
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1
Done
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Preheat Oven to 225 Degrees. Line a Baking Sheet With 2 Layers of Paper Towels. Stack the Bread in 8 Piles and Trim the Crusts. Using a Rolling Pin, Roll Out Each Bread Slice to a Thin 3-by-5-Inch Rectangle. |
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2
Done
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in a Bowl, Combine the Mashed Potatoes, Cayenne and, If Needed, Salt and Freshly Ground Pepper. Brush the Edges of 4 Bread Rectangles Lightly With the Egg Yolk Mixture. Shape 1 Tablespoon of the Potato Mixture Into a Log Along a Long Edge of a Rectangle, Leaving 1/2 Inch on Each End. Tightly Roll Up the Bread to Form a Cylinder; Press the Ends Together to Seal. Repeat With the Remaining Bread and Potato Mixture. |
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3
Done
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in a Large Skillet, Heat 2 Tablespoons Oil Over Medium Heat and It Shimmers. Add Enough Rolls to Make a Layer With a Little Space Between Each. Fry, Turning Occasionally, Until Well-Browned, About 1-1/2 Minutes. Transfer to Paper Towel-Lined Baking Sheet and Place in Oven. Repeat With the Remaining Rolls. Serve Hot as an Appetizer or Buffet. |
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4
Done
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* Youll Need the Squishy Kind of Sliced Bread, not the Sturdy Home-Style Kind. |
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5
Done
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** Taste the Filling Before Adding Salt and Pepper. It Might Be Good to Your Taste Without Adding Any More. |
